1. In a cooking pot, mix together Yogurt, Water and Chickpea Flour well until there are no lumps. 2. Add Salt, Sugar, Turmeric Powder, Ginger and Green Chilies, to this mix. 3. Bring mixture to a boil on medium flame, stirring continuously. 4. simmer while you begin work on the tempering. 5. In a SMALL pan, heat Oil and Ghee. 6. Add , Cumin Seeds, Mustard Seeds, Fenugreek Seeds, Cinnamon, cloves and lastly the dried red cillies – allow them to splutter.If possible get round chillies, and use 2-3. 7. Lastly add Asafoetida, Curry Leaves – mix well to coat leaves with oil. 8. Pour this oil-ghee mix into the simmering yoghurt. Stand away as the hot oil being poured into water may cause a bit of a splutter. 9. Garnish with coriander/cilantro leaves. Serve as a soothing soup, accompanied by roasted pepper or jeera papadums, or with boiled rice or spicy khichdi. 10. BON APPETIT. Aaa jo! ---------------------------------------------------------------------------
Nutrition
Ingredients
